Vegan Moong Khichdi

Warm, comforting, and packed with plant-based goodness, Vegan Moong Khichdi is the ultimate one-pot meal for nutrition and flavor. This wholesome recipe combines protein-rich split moong dal and fragrant basmati rice with nutritious vegetables like spinach, carrots, and green peas, all gently simmered to a creamy, porridge-like consistency. Infused with the earthy goodness of cumin, mustard seeds, turmeric, and a hint of asafoetida, each bite bursts with aromatic spices. A drizzle of coconut oil enhances its richness, while a squeeze of fresh lime adds a zesty finish. Quick to prepare in just 40 minutes, this gluten-free and vegan dish is perfect for a hearty lunch or dinner. Serve it with vegan yogurt or a crisp salad for a balanced, soul-satisfying meal. Keywords: Vegan Moong Khichdi, plant-based recipe, healthy one-pot meal, gluten-free vegan dinner, easy Indian vegan recipes.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 0.5 cup split moong dal
• 0.5 cup basmati rice
• 4 cups water
• 2 tablespoons coconut oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 teaspoon finely chopped ginger
• 0.25 teaspoon asafoetida (hing)
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 cup green peas
• 0.5 cup chopped carrot
• 1 cup chopped spinach
• 1 half lime
• 2 tablespoons fresh coriander leaves

Directions

Step 1

Rinse the split moong dal and basmati rice together in a fine mesh sieve until the water runs clear. Soak them in water for 10 minutes, then drain.

Step 2

In a heavy-bottomed pot, heat the coconut oil over medium heat. Add mustard seeds and allow them to crackle.

Step 3

Add cumin seeds and fry them for about 30 seconds until aromatic.

Step 4

Stir in the chopped ginger and asafoetida, sautéing for another minute.

Step 5

Add turmeric powder and the drained moong dal and rice mixture. Stir well to coat with the spices.

Step 6

Pour in the 4 cups of water, add salt, and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes.

Step 8

Add the green peas, chopped carrot, and spinach. Stir to combine and continue cooking for another 10 minutes, or until everything is cooked and the mixture has a porridge-like consistency.

Step 9

Turn off the heat and squeeze the juice of half a lime over the khichdi.

Step 10

Garnish with fresh coriander leaves before serving.

Step 11

Serve hot with a side of vegan yogurt or a simple salad.

Nutrition Facts

Serving size	(1673.0g)

Amount per serving	% Daily Value*
Calories	916.3

Total Fat 31.9g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2689.0mg	0%
Total Carbohydrate 123.2g	0%
Dietary Fiber 23.2g	0%
Total Sugars 11.8g
Protein 41.4g	0%

Vitamin D 0IU	0%
Calcium 524.3mg	0%
Iron 18.4mg	0%
Potassium 3320.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 17.5%

Carbs: 52.1%